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Chicken, Leek and Asparagus Oven Risotto


Here’s another recipe that’s super easy, pretty fast and will cheer you up if you’re staying at home in social isolation.

It’s quick and easy because it’s an oven baked risotto! The recipe is based on a Bill Granger recipe. Our own home grown cook and restaurateur has recipes for a couple of oven baked risottos.It makes sense to let the oven do the cooking rather than spend all that time stirring on the stove top!

You could replace the leeks or asparagus with whatever you fancy – zucchini, peas, broad beans or even tomatoes for a red hued risotto…

And have a glass or two of the riesling that you opened to put in the risotto!

Ingredients

2 tablespoons olive oil
500g chicken breast or thighs, cut into thin strips
1 onion, finely chopped
1 leek, sliced into rounds
1 teaspoon finely grated lemon zest
250g Arborio rice
500ml chicken stock
250ml white wine + extra if needed
1 bunch of asparagus, sliced on the diagonal
A handful of grated parmesan or pecorino cheese, plus extra to serve
Sea salt
Freshly ground black pepper

Method

Preheat the oven to 180 degrees C. Heat 1 tablespoon of olive oil in a large casserole dish on the stove top over a high heat. Add the chicken pieces and cook, stirring frequently for 3-4 minutes or until golden brown. Remove and set aside.

Add the remaining olive to the pan, then the onion and leek, and cook, stirring occasionally for 5 minutes or until the onion and leek are soft. Add the lemon zest and cook, stirring for 30 seconds. Add the Arborio rice and stir to coat the grains in the oil. Add the chicken stock and white wine, and bring to the boil, stirring occasionally.

Cover the casserole and put in the oven for 20 minutes. At this point, if the risotto seems to have absorbed all the liquid, add a splash or two of white wine. Add asparagus, return the chicken to the casserole and bake for a few minutes or until the asparagus is just tender, the liquid is absorbed and the rice is cooked. Bill says to do this for 3-4 minutes, I found it took more like 10 minutes to fully cook the rice.

Stir in parmesan or pecorino and season with salt and pepper. Serve with extra cheese.

Ottolenghi’s Lentils with Roast Eggplant, Cherry Tomatoes and Yoghurt

I’ve recently acquired the new Ottolenghi book Simple. It’s a lovely book, written in such an interesting and useful way. The recipes, while not necessarily with a limited number of ingredients, are all quite ”simple” to prepare. The recipes are full of Ottolenghi’s trade mark Middle Eastern flavours.

I’ve tried some of the savoury recipes and of course I’m keen to get into the sweet stuff soon!

Here’s a relatively quick, and definitely easy to prepare savoury veggie dish, that works well as a salad or side as well as a lighter main.

Ottolenghi goes into detail about how to cook the eggplants. While his method uses the oven at a high temperature, he also describes how you can cook the eggplants directly over a gas flame on the stove top, which he rightly points out is very messy!

I cooked the eggplants on the bars of a very hot barbecue, lid down, for extra heat. This was very successful, and they cooked in about 15 minutes. Whatever method you go for, the idea is to blister the skin of the eggplants so the you can peel it off to get to the softened flesh.

Ingredients

4 eggplants, about 1.1kg, pricked a few times with a knife
300g cherry tomatoes
160g Puy lentils or 350g ready-cooked lentils
2 tablespoons olive oil, plus extra to serve
1½ tbsp lemon juice
1 small garlic clove, crushed
3 tablespoons oregano leaves – I used thyme which I prefer as a herb
salt and black pepper
100g Greek yogurt

Method

Preheat the oven to 250 degrees C or as high as your oven will go.

Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Or use the barbecue method that I mentioned above. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split, and soft. Remove from the oven and set aside. You can also cook the tomatoes on the barbecue too, but put them on a baking sheet.

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano or thyme, ¾ teaspoon of salt, and a good grind of pepper. Mix well, then spoon into a large shallow dish. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tablespoon of oregano or thyme over the top, drizzle with a little oil, and serve.

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